This is a recipe that I’ve had for a while now, and it originally called for semi-sweet chocolate chips instead of Andes Mints. It makes excellent Chocolate Chocolate Chip cookies, by the way. I wanted to change the recipe up a bit but couldn’t decide which way to go. I had some leftover Andes Mints from another baking project and decided to change out the chips for the mints and the result was minty HEAVEN!! I hope you agree!
2 cups all-purpose flour
2/3 cup cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, softened
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 cups Andes Chocolate Mints, chopped
Preheat oven to 350 degrees F (175 degrees C).
In a medium size bowl, combine the flour, cocoa, baking soda and salt; set aside. In a large bowl, beat the butter, sugar, eggs and vanilla until light and fluffy. Slowly add the dry ingredients into the wet ingredients until just blended. Mix in the chopped Andes Mints. Drop by rounded teaspoonfuls onto an ungreased cookie sheet.
Bake for 8 to 10 minutes in the preheated oven. Let the cookies cool slightly on the cookie sheet for a few minutes, then transfer to a cooling rack.
This recipe should make about 48 cookies (4 dozen), but since I tend to make my cookies on the larger side, I usually get about 36 (3 dozen) cookies from this recipe.